Gaurav Pandey/ May 19, 2018/ Chef de Cuisine/ 0 comments


This is a recipe for Karela Curry made in Sri Lankan style. Though the original recipe is very spicy. I have kept this one very mild.





Green chilli




Pandan Leaves


7 to 8






Maldives fish flakes


1 table spoon


As a substitute Dry Anchovies may be used as well

Sri Lankan Curry Powder


1 tea spoon


Turmeric Powder


½ tea spoon




½ tea spoon




2 sticks


Fenugreek Seeds


½ tea spoon




10 cloves

Finely chopped

Red Chilli Powder


½ tea spoon


Malabar tamarind


2 tea spoon


if not available, we can use tomato or just plain tamarind



½ tea spoon



  1. Chop Karela into ½ pieces. Keep the seeds if they are tender otherwise discard
  1. In a bowl, add the cut karela, add the Malabar tamarind
  2. Add salt, Chopped Garlic and chopped Onion
  3. Add the Turmeric powder, Red chilli powder, Black pepper
  4. Add the Sri Lankan Curry Powder and Maldives Fish Flakes
  5. Add the Cinnamon, Curry leaves, Pandan leaves and Green chillies
  6. Add coconut milk or water
  7. Cover the lid and cook for 30 minutes
  8. Keep on stirring in between


  1. Add oil
  2. Mustard seeds
  3. Curry leaves
  4. Pandon leaves
  5. Garlic
  6. Dry Red chilli
  7. Onions
  8. Fry till golden brown
  9. Turmeric powder
  10. Red chilli powder
  11. Add the cooked karela
  12. Cook for another 2 minutes.


Serve hot with plain rice

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